Room Reservations Dinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you.

The tasting menu is $238 per person

Optional wine pairings are $170 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu

Out of the Blue
Our Seafood Inspirations


Amuse-Bouche

A Quartet of “Wellfleet Oysters” in Champagne Sabayon
L. Aubrey Fils, 1er Cru, Jouy-les-Reims, Champagne, France (N.V.)

A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau
Savennières, Loire Valley, France (2015)

Pan-Seared Maine Diver Scallop
Perfumed with Curry and Calvados
Ebony, Chardonnay, Hive, Willamette Valley, Oregon (2014)

A Duet of Lobster:
Butter Poached and Cabbage-Wrapped Maine Lobster
with Caviar Beurre Blanc
Domaine Blaine-Gagnard, Chassagne-Montrachet, La Boudriotte
Premier Cru, Burgundy, France (2016)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva Montilla-Moriles, Spain (1987)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”


The Gastronaut’s Menu


Amuse-Bouche

Curious Beet Noodles
with Royal Osetra Caviar and Lemon-Vodka Vinaigrette
Maximin Grünhäuser, Riesling, Kabinett, Mosel, Germany (2016)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Salwey, Pinot Noir, Rosé, Baden, Germany (2017)

Scottish Sea Trout Poached in Olive Oil
on Leek Fondue with Cider Mousseline
Foxen, Chardonnay, Bien Nacido, Block UU
Santa Maria Valley, California (2016)

A Marriage of Virginia Bison:
*Pepper-Crusted Tenderloin and Braised Short Rib
with Seared Foie Gras and Black Truffle Reduction
Avennia, Arnaut, Bouchey Vineyard, Syrah, Yakima Valley, Washington (2015)

***

A Lilliputian Pomegranate and Maple Dreamsicle

Apparently a Pear
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”


The Good Earth
Our Vegetarian Creations


Amuse-Bouche

Chilled Baby Leeks with Black Truffle Remoulade
Paitin di Pasquero- Elia, Arneis, Vigna Elisa, Langhe, Italy (2014)

A Turnip Tarte Tatin
with Caramelized Onion and Triple Crème Cheese
François Chidane, Bouchet, Demi-Sec, Vouvray, Loire Valley, France (2015)

A Date with Squash:
A Medallion of Rum-Roasted Butternut Squash
Courting a Date-Mascarpone Ravioli
Domaine Bott-Geyl, Points Cardinaux, Métiss, Alsace, France (2013)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beet “Bordelaise”
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Champagne Granité and Blackberry Basil Sorbet

Our White Chocolate, Coconut and Passionfruit Bavarian
Domaine des Baumard, Quarts De Chaume
Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”


 

 
 
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